Bacon, mushroom and kale risotto

Please the whole family with this nourishing and flavoursome bacon, mushroom and kale risotto - the perfect idea for a quick and tasty dinner tonight!

  • 5 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Bacon, mushroom and kale risotto
  • 1.5 litre (6 cups) woolworths select liquid vegetable or chicken stock
  • 2 tablespoon extra virgin olive oil
  • 500 gram mixed mushrooms, sliced
  • 2 rasherd rindless bacon, chopped
  • 1 leek, trimmed, washed, sliced
  • 1 clove garlic, crushed
  • 2 cup arborio rice
  • 1/2 cup dry white wine
  • 1 bunch kale, shredded, blanched
  • 1/2 cup parsley, chopped
  • 1/4 cup finely grated macro organic parmigiano reggiano parmesan, plus extra, to serve
  • 40 gram butter, chopped
  • lemon cheeks, to serve


Bacon, mushroom and kale risotto
  • 1
    Pour stock into medium saucepan and bring to a slow simmer on medium. Reduce heat to low and keep warm.
  • 2
    In a large heavy-based saucepan heat oil on medium. Sauté mushrooms, bacon, leek and garlic for 3-4 minutes, until leek is tender. Add rice, stirring for 1 minute, to coat well in oil.
  • 3
    Pour in wine and cook, stirring, for 1 minute until absorbed. Add hot stock, 1 cup at a time, stirring between each addition, until liquid is almost absorbed (15-20 minutes). Rice should be creamy with a slight bite.
  • 4
    Stir in kale, parsley, parmesan and butter. Season. Set aside, covered, for 2 minutes. Serve with extra parmesan and lemon.

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